Tonight I made lamb korma from scratch for dinner. Our favorite lamb korma comes from a little strip-mall Indian place in Florida called Memories of India. Their korma is much redder than most kormas and isn’t as rich as the white korma. Most recipes on the internet and in my Indian cookbooks were for the white korma… so I had to improvise. Below is the recipe I came up with. The end result was very tasty although not quite a perfect duplicate of Memories of India. The end product had the korma flavor (thanks to the turmeric and coriander powder) but was a little more like curry than korma. It lacked a bit of richness (maybe use dairy-yogurt next time or saute the lamb/onions in butter) and a bit of sweetness (add a few tablespoons of brown sugar?). It also needed more coconut. Next time maybe I’ll add three or so tablespoons of powdered coconut – this might also fix the sweetness problem.
Dani’s Lamb Korma Recipe
Ginger, one medium knob peeled and chopped
2 small to medium Onions
3 cloves of Garlic
3/4 cup Plain Yogurt (I used a soy yogurt)
1/4 Coconut Milk
2 teaspoons Garam Masala
3 tablespoons ground Unsalted Cashews
1/4 to 1/2 Unsalted Cashews to include in Korma
1 teaspoon Cumin Seeds
2 Cardamom Pods
2 lbs. Lamb
3 teaspoons Turmeric
1/2 teaspoon Paprika
dash Black Pepper
2 to 3 teaspoons Coriander Powder
1. Combine ginger (one largeish knob), onion (1 small or medium), garlic (four cloves), tomato (1) in blender.
2. Add yogurt (3/4 cup plain), coconut milk (1/2 cup) garam masala (2 teaspoons), ground unsalted cashews (3 tablespoons) and mix well.
3. In a skillet heat a tablespoon or two of oil over medium-high heat add 2 teaspoons cumin seeds and a cardamom pod, and sizzle for 15-30 seconds.
add extra chopped onion (1 small onion), stir frequently until brown.
4. Add lamb and sauté until lamb is browned and most moisture has evaporated.
5. Add turmeric (3 teaspoons), , paprika (1/2 teaspoon), a few grinds of black pepper, coriander powder (3 teaspoons).
6. Add sauce, cauliflower and potatoes. Simmer 25 mins.
7. Add frozen peas/carrots and cashews (1/2 cup). Simmer 5 minutes.
Serve on top of basmati rice with a side of roti or garlic naan.
Things to consider next time: dairy yogurt/butter, something for sweetness, powdered coconut